Name: Chole bhature
Yield: 4
Cuisine: India
Ingredients: 1 1/2 cups dried chickpeas, soaked overnight; 2 onions, chopped; 2 tomatoes, pureed; 1 tbsp ginger-garlic paste; 2 tbsp chole masala; 1 tsp amchur or lemon juice; 2 black tea bags or 1 tsp tea leaves for color (optional); 2 cups all-purpose flour; 1/4 cup yogurt; 1/2 tsp baking powder; 1 tbsp semolina; Oil for deep frying; Salt

Where it comes from

Chole bhature is a Punjabi dish that became hugely popular in Delhi and beyond. The tangy, dark chickpea gravy and pillowy bread are usually served with pickled onions and green chilies.

Explore the cuisine of India.

Recipe

Make Chole bhature at home

Serves 4Time 1 hour plus soaking and resting

Ingredients

1 1/2 cups dried chickpeas, soaked overnight
2 onions, chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp chole masala
1 tsp amchur or lemon juice
2 black tea bags or 1 tsp tea leaves for color (optional)
2 cups all-purpose flour
1/4 cup yogurt
1/2 tsp baking powder
1 tbsp semolina
Oil for deep frying
Salt

How it's made

Boil the soaked chickpeas with salt (and the tea bag) until very soft, about 30 minutes in a pressure cooker.
Fry the onion until golden, add ginger-garlic paste and cook 2 minutes.
Add tomato puree and chole masala and cook until the oil separates.
Add chickpeas with some cooking liquid, simmer 20 minutes, mash a few to thicken and finish with amchur.
For the bhature, knead flour, semolina, yogurt, baking powder, salt and a little warm water into a soft dough; rest 2 hours.
Roll into ovals and fry in hot oil, pressing so they puff, until golden.
Serve hot with onions, pickle and green chili.